Argentinian Beef Skewers with Quinoa Tabbouleh

Ingredients:

• 1 lb beef tenderloin, cut into chunks
• 2 red bell peppers, cut into squares
• 2 yellow bell peppers, cut into squares
• Homemade chimichurri sauce (1 cup fresh parsley, 3 cloves garlic, 2 tablespoons red wine vinegar, 1/2 cup olive oil, salt and pepper to taste, blend all ingredients for the sauce)
• 1 cup of quinoa
• 1 cup chopped fresh parsley
• 1/2 cup chopped fresh mint
• 1/2 cup finely chopped red onion
• 1/2 cup cherry tomatoes, halved
• 2 tablespoons olive oil
• Juice and zest of one lemon
• Salt and pepper to taste

Cooking Instructions:

1. Marinate the beef chunks in half of the chimichurri sauce for at least 30 minutes.
2. Thread the beef and bell peppers onto skewers and grill for 8-10 minutes, until the beef is cooked to your liking.
3. Cook the quinoa according to package instructions and let it cool.
4. In a bowl, combine the cooked quinoa, fresh parsley, mint, onion, and cherry tomatoes.
5. Drizzle the olive oil and lemon juice/zest over the top and season with salt and pepper.
6. Toss to combine and adjust seasonings as needed.

Nutritional Information:

• Calories: 520 per serving
• Protein: 30g per serving
• Fat: 30g per serving
• Carbs: 20g per serving

Plating:

Place a scoop of the quinoa tabbouleh on one side of the plate, creating a vibrant green base. Arrange the beef skewers on top of the quinoa, the meat’s rich, brown color contrasting nicely with the quinoa’s green and the peppers’ red and yellow. Drizzle the remaining chimichurri sauce over the beef and peppers, allowing some to mingle with the tabbouleh. Garnish with a lemon wedge and a sprig of fresh mint, adding pops of color and hinting at the flavors within. The resulting dish should be visually appealing with vibrant and contrasting colors while also providing a delightful taste experience with each bite.